What's in your stew?

[Scots_Charles_River]

Yep, Apple Crumble, not tired rubarb, is awesome in the dutch oven.

[Miyagi]

Obviously being a Scouser I have Scouse, not stew.

When I was a brand new trainee chef (whipping boy), the real old timers used to use a mix of flour and water and added it to soups and stews.

They called it Scouse.

What with gluten etc intolerances, no one I know uses it in the industry these days.

Liam

[The Big Lebowski]

Hi guys, excuse my stupidity, but how do you guys go about cooking your stews?
At home not a problem, I brown all the lovely meat and put it in my slow cooker an 10 hours later I have summit that is glorious on the palate lol!!
My problem arises outside, if you cook ths on a good stove where you can adjust the heat well, you would be able to cook it almost perfectly, but it would not be very econimcal on fuel, on the other hand if yu do it over the fire, you would get good economy but for a consistant burn for say 3 hours that would take a hel of alot of tendering wouldnt it?
Do you just put it on some sort of adustable pot hanger so you can move it away or closer to the heat? Or do it on a few coals so it jut blips away??
Cheers
Steve

This should make some interesting reading for you bud... Adjustable pot hanger required http://www.oldandsold.com/articles07/foods-65.shtml

[Tank]

my wife south african stew is always goods

Ingredients
Chicken (4 breasts)
Bacon (6 rashers)
2 x Onions
4 x Potatoes
Mushrooms
Peas
Sweetcorn
4 x Carrots
500ml White Wine (dry)
500ml chicken stock & a mixture of spices/herbs (i will get back to you on what mixture we used
Cream

http://www.bushcraftuk.com/forum/sho...550&highlight=